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1
Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
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2
Coat in flour and shake off any excess.
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3
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
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4
Add the beef and cook undisturbed until it begins to brown, about 3 minutes.
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5
Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more.
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6
Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
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7
Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
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8
Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute.
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9
Add the flour and wine and whisk until thick (it's OK if there are some lumps).
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10
Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
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11
Pour the gravy into the slow cooker, cover and cook on low for 8 hours.
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12
The meat and vegetables should be tender.
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13
Season with salt and pepper and stir in the parsley.
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14
Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
